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Butternut Squash Drop Biscuits

(recipe, Marygrace Taylor)

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You can’t make a butter-free biscuit (and expect it to taste good, anyway). But you can make it better for you by adding some whole-wheat flour and grated squash.


  1. ½ cup grated butternut squash
  2. 1 cup unbleached all-purpose flour
  3. 1 cup whole-wheat flour
  4. 1 Tbsp. baking powder
  5. 1 tsp. sugar
  6. ½ tsp. salt
  7. ½ cup cold unsalted butter, cut into pieces
  8. 1 cup whole milk


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place the grated squash in a tea towel and squeeze to remove as much liquid as possible. Set aside.
  3. In a large bowl, combine the flours, baking powder, sugar, and salt. Use a pastry cutter or a fork to work the butter into the flour until a crumbly mixture forms. Add the milk to form a slightly wet dough; fold in the grated squash.
  4. Use a ¼-cup measure to scoop and drop the biscuits onto the prepared baking sheet. Bake 15 to 16 minutes, or until golden brown around the edges. Serve hot.